Video

You can check my christmas video:

www.youtube.com/watch?v=EXbC4JcaleA&feature=youtu.be

Wholly Guacamole

• INGREDIENTS:
• 6 avocados (soft, but not mushy)
• 2 -4 garlic cloves, minced (depends on how much you like garlic)
• 1 lime, cut in half
• 1 medium tomato, diced
• 1/2 medium onion, diced
• salt
• chopped cilantro (optional)
• 1 diced jalapeno peppers (optional) or 1 diced serrano pepper (optional)

DIRECTIONS:

•    1    Cut avocados in half, remove pit, and spoon avocado into a                   mixing bowl.

1. 2
   Add minced garlic and squeeze the juice from one-half of the lime into the bowl of avocado.
2. 3
   Mash the ingredients together to desired consistency using the back of a large spoon or a potato masher (some like the avocado chunky, some like it smoother).
3. 4
   Fold in diced tomato and diced onion, a couple pinches of salt, and the juice from the remaining lime half (Also add cilantro or peppers at this time).
4. 5
   Cover the bowl and refrigerate for 30-45 minutes.
5. 6
   Uncover and taste.
6. 7
   Add salt as needed.
7. 8
   If you don't give the resulting guacamole at least 4 stars, then you ain't making it right.
8. 9
   NOTE: The purpose of the lime is to allow any leftover guacamole to retain its "avocado" color as it sits in the fridge.
9. 10
   Some folks use lemon, but it's been my experience that if you accidentally add too much lemon, it seriously affects the guacamole's flavor; if you happen to add too much lime, the guacamole just gets a little more tangy.
10. 11
    If you find the leftover guacamole has darkened, simply stir it before eating and use more fresh lime juice next time.
11. 12
    Wholly guacamole may be used as a topper with tacos, enchiladas, fajitas, etc.
12. 13
    However, some say it is at its best with a bowl of warm tortilla chips and an ice cold beer.

• Bloomin' brilliant brownies.

• 
  
  
• - 250 g unsalted butter.
• - 200 g good-quality dark .chocolate (70% cocoa solids), broken up.
• - 75 g dried sour cherries, optional.
• - 50 g chopped nuts, optional.
• - 80 g cocoa powder, sifted.
• - 65 g plain flour, sifted.
• - 1 teaspoon baking powder.
• - 360 g caster sugar.
• - 4 large free-range eggs.
• - zest of 1 orange, optional.
• - 250 ml crème fraîche, optional.

Method:

This great little recipe is taken from my Little Book Of Big Treats which I put together exclusively for Comic Relief. All you have to do is bake a few of these and sell them to your friends, family, colleagues or schoolmates and you'll have raised an extra few quid for Comic Relief and their brilliant causes. What could be easier?

Preheat your oven to 180°C/350°F/gas 4. Line a 24cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you're using them, and stir together. 

In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don't want to overcook them so, unlike cakes, you don't want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. 

Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.

VEGAN CHOCOLATE, CHERRY AND HONEYCOMB PARFAIT.

VEGAN CHOCOLATE, CHERRY AND HONEYCOMB PARFAIT.

• Ingredients:
• 
  
• -200 g dark dairy-free chocolate
• -85 g blanched almonds
• -150 g dairy-free margarine
• -85 g glacé cherries
• -100 g dried cranberries

• For the honeycomb:

• -5 tbsp granulated sugar
• -2 tbsp golden syrup
• -1/2 tsp bicarbonate of soda

Method:

1. Begin by making the honeycomb. Generously grease a baking tray with vegetable oil. Melt the granulated sugar and golden syrup in a high-sided saucepan over a low heat. Once melted, turn up the heat a little and bubble the syrup until it turns to a rich, caramel gold colour.

2. Whisk in the bicarbonate of soda. The syrup will foam up – immediately pour it onto your greased baking tray. Set the tray aside and leave it to cool for 20 minutes. Slide the honeycomb off the tray and roughly chop it up.

3. Line a 450g loaf tin with enough cling film to allow it to drape over the sides by about 7–8cm, smoothing the cling film into the tin to form a crease-free surface. Break up the dark chocolate and roughly chop the almonds. Place the chocolate and margarine in a heatproof bowl over a pan of simmering water, stir together until melted and combined to a smooth and glossy finish.

4. Take the bowl off the heat and stir in the chopped honeycomb, almonds, cherries and cranberries. Spoon the mixture into the lined tin and level the top. Fold the overhanging cling film loosely over the parfait then freeze for 1 hour. 

5. Remove from the freezer and transfer the parfait to the fridge until completely set. Once you're ready to serve, carefully lift the parfait from the tin, unwrap the cling film and cut into 2cm slices.

Spaghetti Recipe

Ingredientes

• 400 grs de espagueti gorditos
• 200 grs de atún en aceite de oliva
• 1 pimiento rojo
• 1 cucharada de alcaparras
• 50 grs de aceitunas negras sin hueso
• 6 huevos de codorniz cocidos
• 2 cucharadas de perejil picado
• aceite de oliva C/N

Cómo hacer Espagueti con aceitunas, atún y huevos de codorniz paso a paso

1. En una olla con abundante agua salada y una hoja de laurel cocer la pasta al dente. En una sartén pequeña poner un chorrito de aceite de oliva y sofreír el pimiento cortado en tiritas.
2. Darle unas vueltas y añadir el atún escurrido, las alcaparras enjuagadas con agua y las aceitunas cortadas por la mitad. Calentar bien. Colar la pasta y servir junto con la salsa, los huevos de codorniz y el perejil picado.

Kahlua Chocolate Cake Recipe

Kahlua Chocolate Cake.

Cake: 1 (18.25 ounce) package chocolate cake mix 
2 tablespoons unsweetened cocoa powder 
1 teaspoon ground cinnamon 
3/4 cup Kahlua 
3/4 cup buttermilk 
1/2 cup vegetable oil 
3 large eggs 

Frosting: 2/3 cup unsweetened cocoa powder 
6 tablespoons boiling water 
3 tablespoons Kahlua 
8 tablespoons (1 stick) butter, softened 
4 cups confectioners' sugar, sifted 
1/2 teaspoon ground cinnamon 

Directions: 1. Preheat oven to 350 degrees F. and grease two 9-inch round cake pans. Dust with flour and shake out excess. Set aside. 

2. In a stand-up mixer fitted with a paddle attachment, mix the cake mix, cocoa, cinnamon, Kahlua, buttermilk, oil and eggs on low for 1 minute, stopping to scrape down the sides when necessary. Increase mixer speed to medium and beat for 1 to 2 minutes more or until batter is smooth (but don't overmix).

3. Divide batter between the two cake pans and smooth the top with the back of a spoon or spatula. Bake the cakes for 28 to 30 minutes or until they spring back when lightly pressed with your finger. Cool cakes on a wire rack for 10 minutes. Run a knife around the edge of each layer and invert cakes onto a rack. Invert again onto another rack so that the cakes are right side up. Allow to cool completely.

4. While cakes are baking, prepare the frosting. Add cocoa powder, boiling water and Kahlua to a large bowl and stir until well-combined. Add the butter and blend with an electric mixer on low speed for 1 minute or until the mixture is smooth. Add the confectioners' sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated. Increase mixer speed to medium and beat until the frosting is fluffy, about 2 minutes.

5. Once cake is completely cool, place one of the cake layers right side up on a cake plate or cake stand. Frost the top of the layer. Place the second layer on top, and frost the top and sides of the cake. Slice and serve. 

1st Post :)

Hi guys:I create this blog for a classroom work.I decide to choose this topic because I like food.I will post a recipes, or tips to cook a delicious for a special day, or any day.